The spread
This was my absolute favourite! Tuna with avocado, delicious. We mixed in some umezu (plum vinegar) with the avocado to give it a bit of tang - Japanese cooking tends to use this instead of lemon juice
This doesn't look so great but was lovely - aubergines and ginger cooked in home-made dashi (Japanese stock made from seaweed and dried fish)
Ebi (prawn) spring rolls and fried cobnuts. So tasty!
Anago (conger eel) and cucumber sushi. Surprisingly good - especially with wasabe and dipped in soy sauce
Tomoko bought some traditional Japanese autumn sweets for us to have afterwards. They are made from soy beans (like most things here) and sugar. They looked like plasticine and had a similar texture but were strangely delightful - not too sweet and perfectly complimented by a bowl of matcha (powdered green tea). Tomoko practices tea ceremony and prepared the matcha in the traditional way, it was quite special 
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